California Wrapper Recipes

Steps:

• Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
• Cook tortillas in the microwave until warm and pliable, about 30 seconds.
• Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

Steps:

• Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.

Steps:

• In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes.

Steps:

• Dice tomato and slice green onions. Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Mash avocado in a bowl. Stir in sour cream, lemon juice and salt.
• Top each tortilla with a level scoop of avocado mixture; spread. Cover with one or two lettuce leaves. Place one turkey slice over the lettuce. Top with 1/2 Celsius salad sprouts; sprinkle with 2 T. tomato and 1 T.each green onion and cheese.
• Roll up each tortilla tightly. Cut each wrap in half.

Steps:

• Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.
• Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.
• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.

Steps:

• Warm tortilla in a skillet or microwave.
• Spread half of ranch dressing on tortilla.
• Place deli meats on tortilla.
• Put cheese slices on meat.
• Place bacon on cheese slices.
• Toss lettuce with remaining ranch dressing and add to tortilla.
• Add tomato slices and place avocado slices on tomato.
• Roll tortilla up in a roll.
• If you wish to slice it, secure with toothpicks and with seam side down slice into even pieces.

Steps:

• Spread hummus on tortillas; top with chicken, peppers, cheese, basil, and kalamata (if using). Roll up.

Steps:

• Spread hummus on tortillas; top with chicken, peppers, cheese and basil. Roll up.

Steps:

• Lay tortillas on work surface. Fan lettuce on top three-fourths of each tortilla; top evenly with turkey, bacon, tomato, avocado, arugula and dressing.
• Fold up bottom fourth of each tortilla. Roll each sandwich into cone shape. Secure tortillas with toothpicks. Serve immediately.